9/01/13 Come join us at LA’s first annual Thai food festival!Sunday September 29, 2013 3 pm – 6 pm at Paramount Pictures Studio. Tickets are on sale now! Children younger than 12 are free, and must be accompanied by an adult. www.bkktolax.com

7/31/13 Jitlada is currently being featured on the free Chefs Feed app, which is the first food guide powered by chef recommendations. Jitlada’s Morning Glory Salad is a dish that other chefs eat when they’re not in their own kitchens cooking. “The textural combination of fried morning glory alongside sweet shrimp, all dressed in a spicy lime dressing that’s infused with fish sauce, is a party in your mouth.” Chef Andrew Kirschner, Tar & Roses

10/20/11 Yes, it’s true we were robbed at gun point last night but the police are investigating. Thankfully no one was hurt, and no customers were eating because it was after closing. Thank you for your kind messages on Twitter & FaceBook! See you soon.

9/1/11 We are redecorating. Come visit us!

6/20/11 Thank you Sunset Magazine!The most popular Thai restaurant in town is famous not for its pad Thai, but for its stunning specialties from Thailand’s southern tail—curries enhanced with cassia buds or sataw beans, fried fish rubbed with fresh turmeric, mango salad with cashews, and the most awe­somely spicy dishes your tongue will ever meet.

5/17/10 If you can take the heat, try one of our Spicy Specialty Smoothies!! An adventurous drink made for the food lover who likes everything spicy! Try our specialty smoothie with tropical flavors of mango and pineapple.

4/15/10 We have many new dishes on our menu, including SPICY Brown Rice, Bottle Gourd Soup and Nakhon Spicy Pad Thai!

1/20/10 Ruth Reichl was in for dinner last night, and tweeted this morning: “Midnight Jitlada feast: miang kam (on fire); black pepper crab, fried morning glory salad. Thai food’s not this good in NY.” (Thank YOU from our family!)

1/1/10 HAPPY NEW YEAR!

12/7/09 Jitlada in New Yorker Magazine!

We are mentioned on page 45 in an article about L.A. food writer, Jonathan Gold. It’s written by Dana Goodyear and appears in the November 9, 2009 issue.

Gold started to reminisce about the spiciness of the spiciest kua kling that Jazz had ever served him, the first day they met. “It was glowing, practically incandescent,” he said. “You bite into it and every alarm in your body goes off at once. It’s an overload on your pain receptors, and then the flavors just come through. It’s not that the hotness overwhelms the dish, which is what people who don’t understand Thai cooking always say, but that the dish is revealed for the first time–it’s flavor–as you taste the details of fruit and turmeric and spices that you didn’t taste when it was merely extremely hot. It’s like a hallucination.” Jonathan Gold

“Innovation is one of the most important traits of an Iron Chef and both challenges in this episode must embody that trait. First, the chefs disperse to four of the best Asian eateries in Los Angeles (including Jitlada) where they quickly taste and then attempt to recreate the house specialty from each restaurant. The chefs are armed only with their discerning palates to figure out how the dish is made. Next, the chefs are tasked with innovating and creating a new dish that is a hybrid of Asian flavors and American culinary sensibilities. The next chef is eliminated.” More about the Episode